Tuesday, July 19, 2011

My friend and future partner in crime (if this food blogging thing doesn't work out, we're going to rob a bank together), Jennifer Perillo, just posted a homemade mayonnaise recipe on her blog, In Jennie's Kitchen, and was kind enough to credit me with the stick blender technique described therein.

I didn't invent this great trick, but since I don't remember who did, I really have no choice but to continue taking full credit. This video is so old, there's a good chance you've not seen it before, and if that's the case, and you have a stick blender, you'll want to give this a try so you can cross "homemade mayo" off your culinary bucket list. Enjoy!

What purpose does the sugar have in this recipe? I've made this exact recipe (2 tbsp vinegar, no lemon juice) without the sugar and it's amazing.

I make it in my pint-sized cuisinart food processor (which has a tiny hole in the little plastic push-food-into-the-processor-part... 1/4 cup of oil into that, let it drip in, then drizzle in the rest), and it was fine, WITHOUT the sugar.

So I have to ask... what's the point of the sugar? Just seems like it'll offer nothing (I don't even HAVE a 1/8 tsp measuring... erm... thing), while lowering the shelf life.

The risk of salmonella is low as the bacteria will be on the shell if present. You can use pasteurized eggs or wash the shells carefully. Some Cesar dressing recipes call for boiling the egg for a minute before using although I expect this may change the taste or consistency of the mayo a little.

This is a great tip John. It is so much easier than drizzling the oil into a food processor and there is less to clean.

I have tried this 2 times. Broken both times! I threw the first batch away. I have the second yucky looking one in the frig.The second batch tasted great, but you would have to like watery, curdled sauce. I blended it very slowly, second pulses. About 1/2 became mayo-like but the top half was just oil. It was like the blender had stopped. I moved it up just a millimeter and bam - broken. I am afraid to try again. Any suggestions? The flavor was spot on (1 1/4 c canola, 1/4 good extra virgin Olive oil.

I know this is an old video, but I have seen it! Thanks so much, I haven't made it in a long time, but I can definitely cross it off my list of things I need to do before kicking the bucket! I've shared this recipe and technique with many of my mommy board friends and they think it's great! Nothing better than homemade mayo and I have you to thank for it!

Does this need to be refrigerated after making, and how long will it last? (I know it's a strange question about the refrigeration, but I have an argument going with one of my great aunts - she never refrigerates her mayo).

Hey Chef, I have been making mayo since your first vid. The first few times bombed and I figured out my cup was too big so I bought a cup with smaller diameter that fits my immersion blender perfectly and voila it works every time. Refrigerating mayo - The eggs in mayo aren't the culpret in picnic potato salad going off...its the raw onions according to the National Egg Commission. Onions attract bacteria and viruses faster than eggs.

After just throwing out several cups of EVOO, coconut oil, and my priceless bacon fat because of trying to master this in my food processor, I will always make it this "new" way. I can't believe I never knew i could use my immersion blender this way! Thank you for a great video. You are a very good teacher.